This vibrant, herb-packed salad is the kind of dish that makes you feel like you're eating something restaurant-worthy with barely any effort. Tender poached chicken gets shredded into silky strips and tossed with two kinds of cabbage, julienned carrots, and a generous handful of fresh mint, cilantro, and basil — the herb combination alone is enough to make the whole bowl smell incredible. The ginger-lime dressing ties everything together with bright acidity, a touch of honey for balance, and a deep savory note from coconut aminos. Warm spices like nutmeg have no place here, and nothing in this recipe relies on spice blends or pre-made sauces that might sneak in unwanted ingredients — every component is straightforward and easy to verify. The dry-roasted cashews scattered on top add just the right amount of crunch and richness to contrast the crisp, cool vegetables underneath. Cabbage holds up beautifully to the dressing, so this salad actually travels and meal-preps well without turning soggy. Whether you're serving it straight from the bowl or pulling it out of the fridge after a short rest, it delivers fresh, bold flavor every single time.
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Place the chicken breasts in a large pot and cover with cold water by about 2 inches. Add 1 tsp salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 15–18 minutes, until the thickest part of each breast registers 165°F (74°C) on an instant-read thermometer.
Transfer the chicken to a cutting board and let it rest for 10 minutes. Using two forks or your fingers, shred the chicken into thin, bite-sized strips.
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